Lactose‑Free Blueberry Cheesecake

Ingredients

• 75 g spelt whole‑grain flour
• 100 g powdered sugar from raw cane sugar
• 1 Organic lemon
• 1 egg yolk
• 50 g margarine
• 500 g lactose‑free low‑fat quark
• 200 g lactose‑free cream cheese (double‑cream level; at least 60% fat in dry matter)
• 3 eggs
• 2 tbsp Cornstarch
• 250 g blueberries

Instructions

1. 1.

   Mix flour and 30 g powdered sugar for the base. Rinse lemon hot, pat dry and finely grate zest. Combine flour mixture, 1 tsp lemon zest with egg yolk and margarine into a smooth shortcrust dough. Wrap in cling film and chill about 30 minutes.

2. 2.

   Drain quark well. Halve the lemon and squeeze juice. Mix lemon juice with quark, cream cheese, remaining powdered sugar, eggs and cornstarch.

3. 3.

   Wash and dry blueberries; set aside 50 g for garnish. Add 100 g blueberries to the cream‑cheese mixture.

4. 4.

   Roll dough on a floured surface, line the pan and prickle several times with a fork. Spread filling in the pan and bake at 180 °C (fan 160 °C) for 50 minutes.

5. 5.

   Meanwhile heat remaining blueberries in a pot while stirring. Simmer gently for about 5 minutes, then strain through a fine sieve to collect the blueberry purée.

6. 6.

   Let the cheesecake cool in the closed oven. Chill before serving, drizzle with the strained blueberry purée and garnish with fresh blueberries.